This Turkey Pot Pie recipe is a great way to use leftover Thanksgiving turkey! In this recipe, a delicious filling made with a from-scratch sauce sits between two layers of flaky, buttery homemade pie crust for a meal your entire family will love.
When I cook for Thanksgiving, I always make enough to ensure we have plenty of leftover roast turkey. After eating it plain for a couple days, I always try to find other ways to use it, and one of our favorites is this Turkey Pot Pie recipe (along with this turkey cranberry sandwich and turkey tetrazzini).
You can even use a store-bought pie crust (especially if you have one leftover that you didn’t get to use to make Thanksgiving pies) for an easy and delicious recipe that will prolong your turkey enjoyment.
You can also make a crust from scratch (which is my preference) so the the delicious filling made with a from-scratch sauce will be nestled between two layers of flaky, buttery homemade pie crust for a meal your entire family will love.
Turkey Pot Pie Recipe: Ingredients & Substitutions
- Crust. See notes on this All Butter Pie Crust Recipe for substitutions on the crust ingredients and for detailed instructions on how to make it. You can also use a store-bought crust to save time.
- Roasted turkey. I use this roast turkey recipe every year on Thanksgiving. We always make a large bird so that we can have leftovers to use in recipes like this turkey pot pie, or to use to make turkey sandwiches.
- Red potatoes. Yukon Gold potatoes can be used in place of red potatoes.
- Carrots, Celery, Peas, Corn. You can add or subtract just about any of the veggies in this recipe and use your favorites with great results.
- Better Than Bouillon. This is a pretty important ingredient in this recipe. It is my favorite chicken base by far and imparts the best flavor. You can use another brand or bouillon cubes or chicken broth/stock if necessary.
- 2% milk. Whole or 1% milk work well, I do not recommend using fat-free milk.
- All-purpose flour. You can sub gluten-free all-purpose flour if desired. Also bread flour works well in a pinch.
- Egg Wash. Optional but recommended. You can use just an egg yolk or just cream if desired, but I find a combination works the best.
How to make Turkey Pot Pie
There are a few steps in this turkey pot pie recipe, but it really is easy to make. As always, we’ll walk through the process step-by-step and don’t forget to watch the video.
Make the crust
Making the best homemade crust takes less than 5 minutes, so I suggest trying it if you can. You can follow this all-butter pie crust tutorial and video for more detailed information on how to make it!
It’s important to make the crust first because it has to chill for at least 1 hour before being rolled and used in this turkey pot pie recipe.
You can also use a store-bought crust and skip this step.
Make the sauce
The next step in this recipe is to make the sauce, and then set it aside while you cook potatoes and veggies for the filling. I love this from-scratch sauce so much! To do this, whisk together flour, onion powder, garlic powder, garlic salt pepper and milk together in a small bowl.
In a 4-quart pan over medium heat, boil water, then add the chicken bouillon and whisk until dissolved. Add the milk mixture to boiling water/bouillon and cook over medium heat, stirring constantly, until thick (about 3 minutes). Remove from heat and set aside to use later.
Make the Filling
To make the filling begin by cooking the potatoes. Add the potatoes, 2 tablespoons butter and garlic and water to a large, nonstick saucepan and cover. Cover and cook for 10 minutes, or until the potatoes are soft, stirring occasionally.
Once the potatoes are soft, add the carrots, onion, celery and additional 2 tablespoons butter. Cover and cook for 10 minutes, or until soft, stirring occasionally.
Once the veggies are cooked, add the peas, corn and turkey.
Then, stir in the sauce until everything is evenly distributed. Remove the pan from the heat and set it aside.
Assemble the turkey pot pie
Now it’s time to put all the delicious parts of this turkey pot pie together!
Roll out dough for crusts & fill
Roll out both discs of dough. Fit one disc to the bottom of the pie plate. Roll out the second to be used as the top. Place bottom dough into the pie plate, then pour the filling into the bottom crust and spread it out evenly.
Add the other crust on top, pinch the edges together and cut an “X” in the top. Brush with the egg wash (if desired).
Bake
Use a pie crust shield to protect the outer crust and bake at 425 for 30 – 35 minutes on the lower rack of your oven, until the crust is golden brown and the filling is bubbling.
Remove the pie crush shield in the last 5 minutes of baking if the outer crust is not browning.
Cool Slightly and Serve
Remove the leftover turkey pot pie from the oven and place it on a wire cooling rack. Cool for at least 10 minutes before serving (the sauce thickens as it cools).
Store
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Freeze
You can freeze leftovers in individual portions in an airtight container in the freezer for up to 2 months. Or you can bake and freeze the entire pie after it has cooled completely, just be sure to wrap it tightly in plastic wrap and foil.
To reheat, cover the frozen turkey pot pie with foil and warm it in the oven at 375 degrees F for 35-45 minutes until heated all the way through.
FAQs about Turkey Pot Pie
How do you keep turkey pie from getting soggy on the bottom?
If you find you have a soggy bottom crust I have two suggestions for you:
Make sure the filling is cooled slightly before adding it to the bottom crust.
Bake the turkey pot pie on the lowest rack in your oven to ensure it bakes thoroughly.
How do I thicken turkey pot pie?
Thankfully the homemade sauce in this turkey pot pie recipes ensures that the final result will be a thick and not liquidy.
Can you freeze homemade turkey pot pie?
Yes. I recommend baking the entire pot pie and then putting it in the freezer. To reheat, simply cover the frozen turkey pot pie with foil and warm it in the oven at 375 degrees F for 35-45 minutes.
